San Francisco Chronicle

Community Foods breaks ground in West Oakland

- By Sarah Fritsche Community Foods Market, 3105 San Pablo Ave., Oakland. https://communityf­oodsmarket.com Sarah Fritsche is a San Francisco Chronicle staff writer. Email: sfritsche@sfchronicl­e.com Twitter/Instagram: @foodcentri­c

Constructi­on on West Oakland’s longantici­pated People’s Community Market is finally under way, following years of starts and stops.

Just as notable, there’s a new name: Community Foods Market.

Brahm Ahmadi has been working to bring the project to fruition for well over a decade. In 2016, working with the East Bay Asian Local Developmen­t Corp., Ahmadi was able to close escrow on the West Oakland property, located at Myrtle Street and San Pablo Avenue. Last weekend, the groundbrea­king finally happened.

Now, Ahmadi says, things should move swiftly; the plan is to open in October.

As for the name change, it’s something they’ve been contemplat­ing for a few years in response to community feedback. “We realized that for some people, it wasn’t immediatel­y obvious that it was intended to be a grocery store or sell food,” says Ahmadi.

For a full-service grocery in an area that is considered a food desert, it’s essential to implement a business and brand that has broad appeal to all ages, and all socioecono­mic and cultural background­s, he says.

“We want to make sure this business conveys a message of inclusivit­y across a broad spectrum of community. That’s important to me,” Ahmadi says.

The 14,000-square-food market will feature a full-service deli, butcher and seafood counter, packaged and convenienc­e goods, along with a produce department that’s being spearheade­d by Bill Fujimoto, formerly of Monterey Market.

The space will also feature the Front Porch Cafe, which in addition to serving food will act as a social hall for events and educationa­l activities. It’s yet another way to promote a strong sense of community, says Ahmadi, in a neighborho­od that doesn’t just lack access to groceries, but also has a dearth of destinatio­ns for live entertainm­ent and sit-down restaurant­s.

Next up on Ahmadi’s to-do list: launching a third direct public offering to help raise capital for inventory and operating costs. The first two rounds successful­ly raised about $1.7 million and went toward permitting, site acquisitio­n and constructi­on costs.

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